BUTTER BRICKLE BISCOTTI

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Butter Brickle Biscotti image

These twice-baked toffee cookies are a must with coffee at Christmastime. They also make great gifts from the kitchen.-Darlene Brenden, Salem, Oregon

Provided by @MakeItYours

Number Of Ingredients 9

1/2 cup butter, softened
1/2 cup sugar
1/4 cup packed brown sugar
3 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 package (8 ounces) milk chocolate English toffee bits

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in toffee bits. , Divide dough in half. On a parchment-lined baking sheet, shape each portion into a 10-in. x 2-1/2-in. rectangle. Cover and refrigerate for 30 minutes. , Bake at 350° for 30-35 minutes or until golden brown. Cool for 10 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. , Place slices cut side down on ungreased baking sheets. Bake for 20-24 minutes or until golden brown, turning once. Remove to wire racks to cool. Store in an airtight container.

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